Lobster Tetrazzini Recipe


MethodMain Ingredient


 Lobsters4 Pound, boiled, with meat removed and cut into strips or small, bite-sized pieces (Reserve The Water In Which They Are Cooked, Two 2 Pound Pieces)
 Butter5 Tablespoon
 Mushrooms8 Medium, thinly sliced
 Flour3 Tablespoon
 Heavy cream1 Cup (16 tbs)
 Madeira wine2 Tablespoon
 Mace1⁄8 Teaspoon
 Vermicelli1⁄2 Pound, cooked al dente, drained
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 4063 Calories from Fat 1512

% Daily Value*

Total Fat 171 g263.3%

Saturated Fat 97.3 g486.3%

Trans Fat 0 g

Cholesterol 2213.7 mg

Sodium 5876.6 mg244.9%

Total Carbohydrates 220 g73.4%

Dietary Fiber 10.8 g43.3%

Sugars 11.1 g

Protein 384 g767.7%

Vitamin A 133.5% Vitamin C 7.7%

Calcium 106.1% Iron 69.5%

*Based on a 2000 Calorie diet


Reduce the liquid the lobsters were cooked in to 2 cups.
In a saucepan, melt 3 tablespoons of butter and saute the mushrooms for 5 minutes, or until tender-crisp.
Remove the mushrooms with a slotted spoon and reserve.
Add 2 tablespoons of butter to the saucepan, stir in the flour and the lobster coral, then gradually stir in the 2 cups of reduced cooking liquid, stirring until the sauce is smooth and thickened.
Stir in the heavy cream and Madeira; add the mace, salt, and pepper to taste, and simmer, stirring, for 10 minutes.
Stir in the lobster meat and the mushrooms; simmer just until heated through.
Toss half of the lobster in its sauce with the pasta, serve the remainder on top of the individual servings.